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Jump straight to the recipe Hot Cross Buns, Hot Cross Buns.... Can't get the nursery rhyme out of our minds every Easter or when we come across Hot Cross Buns! Hot Cross Buns Hot Cross Buns One a penny Two a penny Hot cross buns If you have no daughters give them to your sons One a penny Two a penny Hot cross buns..... While we love our Cinnamon Hot Cross buns, we also love to give it a twist and the way we do it at My Blue Tea is by adding Pandan and Coconut! So here's a recipe for you, Pandan Coconut Hot Cross Buns from one of our chefs, Jeffery Liew! He has been featured on My Blue Tea, find out more about Jeffery here. Here's the Pandan Coconut Hot Cross Buns Recipe Ingredients: For the buns 1 tbs dry yeast 10-15 grams @my.blue.tea Pandan Powder (dilute in 1 cup coconut milk - see below) 1 cup coconut milk – use 10 grams @my.blue.tea Coconut Milk Powder (dilute in water) 4 cups plain flour 1 tsp nutmeg 1 tsp ground cinnamon 1/2 tsp salt 1/3 cup castor sugar 80g butter, slightly softened and chopped 1 egg, beaten lightly 1/3 cup warm water 180g sultanas For the piping 1/2 cup plain flour 1 tsp olive oil 100g water For the glaze 2 tbs castor sugar 2 tbs hot water Soft, fluffy Pandan Hot Cross buns and Traditional Hot Cross buns by Chef Jeffery Liew. Note: Chef Jeffery Liew is making Pandan & Kaya Hot Cross buns and Macarons this year! We can't wait! Method: Add the dry yeast to the cup of warm milk and whisk together. Place the cup in a warm place for 15 minutes or until the mixture has become frothy. In a large bowl, sift the flour, nutmeg, cinnamon and salt. Add the castor sugar and mix to combine. Add the butter and rub together. Pour in the yeast mixture, the egg and the warm water (dilute Pandan Powder in warm water and mix in with the coconut milk). Total using 1 cup coconut milk and 1/3 warm water. Sprinkle over the sultanas. Stir together until the mixture forms a round dough ball. Grease a bowl with cooking spray and place the dough ball into the bowl. Cover with a tea towel and leave in a warm spot to rise for 45 minutes or until doubled in size. Preheat oven to 220 degrees celsius (200 degrees celsius if using a fan forced oven). On a lightly floured board, place the dough and knead for 5 minutes. Divide the dough into 12 equal sized portions. Roll each portion into a ball. Place 6 balls, 1cm apart in a greased 20cm square tin. Place the remaining 6 balls in a separate greased 20cm square tin, 1cm apart (using 2 separate tins makes it easier to handle and allows the balls to spread). Set aside for a further 15 minutes to prove. Make the piping by sifting the flour into bowl and adding olive oil and enough water to make a paste. Pipe the crosses onto the buns using a piping bag. Bake in the oven for 15 mins or until the buns sound hollow when tapped. To make the glaze, mix the hot water and sugar until sugar dissolves. Brush the tops of the buns with glaze. Place the Hot Cross Buns on a wire rack to cool and enjoy. Tips : 1. As a gauge, you can use 10-15 grams of Pandan Powder for each tray of 12 buns. 2. Try substituting with other jams, or honey, maple syrup, golden syrup or any other shiny syrups. A big thank you to Chef Jeffery Liew of Cheffery’s Kitchen, Adelaide for sharing this delicious recipe with us! Chef Jeffery is taking orders for Pandan and Traditional Hot Cross buns for those living in Adelaide, so get in touch with him if you already hear your stomach growling! And look what's on his menu! New! New! New! Macarons with Pandan Kaya filling. "Kaya" is Pandan Coconut Spread on toast and it taste just as delicious in Macarons. Also on the menu is "Hot Cross buns double chocolate" - check him out for more information - Cheffery Kitchen. Enjoy your hot cross buns with a warm cup of Blue Tea or any Blue Tea blends e.g. Blue Herbal Tea, Blue Goddess or Goodnight Sweet Dreams. Pandan Coconut Hot Cross Buns warming your hands and sipping on a cup of gentle Blue Tea...that sounds like the perfect afternoon to us!

Rendang many ways You can do so much with our spice blends, it is so versatile. Combine our spice blends to create different dishes and marry East + West flavours to create and Asian Fusion bomb. Create. Bring the "hidden Chef" in you. 2 of our best sellers are now back in stock and good news for Rendang lovers - we now have 500 grams Rendang pack for you or if you own a cafe, restaurant or is a private caterer - please apply for a Wholesale or Trade account or simply email to Amy - info@mybluetea.com.au Spicy Baked Macaroni The Spicy Baked Macaroni with Rendang recipe has 2 parts and we now have Food Service packs ie for catering and cafes/restaraurants etc Ingredients A: *300g Macaroni *70ml @my.blue.tea Rendang base powder *300g Beef/chicken (minced) *1 no Onion (coarsely chopped) *2 stalks Celery (cut small slices) *3 no Green chilli (cut small) *2 nos Tomato (coarsely chop) *80g Tomato puree Ingredients B:- *5g Salt *10g Sugar *5g Pepper *5nos Egg *1/2 can Evaporated milk *4-6 nos Cheddar Cheese (cut into pieces) *1 no Tomato slice (for garnishing) Spicy Rendang Macaroni or Spicy Braised Oxtail Rendang Why not try both? Beef Rendang is the norm however, Oxtail gives this a delicious + beautifully gelatinous collagen that is really a great treat for the skin + joints. A win win! Braise in the oven @120-150degC for a couple of hours (time may vary depending on your oven) till tender + fall off the bone! Pairs really well with steamed rice or roti. Even more tasty + flavourful the next day, if it lasts that long. Method: (1) Boil macaroni until cooked and rinse with cold water. Strain and keep aside. (2) Add cooking oil and put ingredients A. Stir well, add Rendang base and ingredients (B). Set aside to cool. (3) Pour above mixture and stir well. Add in macaroni. (4) Prepare casserole; beat eggs with evaporated milk and pour in the mixture. Level it and over with cheese. Garnish with tomato slices. (5) Baked in preheated oven at 180C for 20 mins or until cooked. Ready to serve. What's on next weekend besides a leap year? See you next weekend at the Malaysia Festival 2024 on 2nd March 2024, Saturday from 10.00am. We would have the following for tastings and for sale :- (1) Cendol & Bandung Coconut Shake with modern toppings from Black Boba, Coconut Jelly, Coconut ships, Red bean, Lychees or Peach Gum. (2) Kueh Serimuka by our partner, Smile at 1st Bite - the highlight is the combination of Pandan Powder & Pandan Liquid extract on these Pretty Face cake's. Smile at 1st Bite has her stall adjacent to us so come over and grab some beautiful Curry Puffs, Durian Puffs, Durian Custard cake and Kueh Pandan Seri Muka. (3) Spiced Fried Chicken wings using our Ayam Goreng Berempah Spice blends. And many more from our store ie Rendang Powder to cook this Spicy Baked Rendang Macaroni or get our Pandan Powder + Pandan Liquid extract combo to your lovely home. You might be able to grab a bargain too............ If you missed us at the Chatswood Lunar New Year 2024 event, then you DO NOT want to miss this as Cendol Coconut Shake is not served anywhere else in Australia - only your very own personal Coconut Shake Australia people - aka us!

This Pandan Cake has Fuchsia Pink Buttercream Roses made from Roselle and Dragon fruit powder that provides natural shades of red. (Want natural food colouring, go plant based!) This is the perfect cake to welcome the Wood Dragon this Lunar New Year while enjoying special moments during Valentine's Day A fragrant Pandan cake that will transport your taste buds to South East Asia and in time to usher in the Dragon with natural Dragon fruit blooms. It is a light yummy cake with a gorgeous natural green colour. And complete this Pandan cake with natural colours pretty "Rosette" buttercream fuchsia pink rose with either Dragon fruit or Roselle powder. This Pandan cake is also perfect for Valentine with Pink roses blooms. The Pandan Cake "Pink Fuchsia Dragon Fruit Buttercream Roses Pandan Cake" - a mouthful this cake!! haha.. Pandan is trending and not just in cakes but also in as "Pandan Gin/Beer" or "Pandan Soap". And now let's learn how to make super soft and fluffy Pandan cake with a complete guide, video and tips to make sure you can replicate this recipe at home successfully or order from Fellia, Blooms Flower cake. Look at the intrinsic work piping each Rosette with lots a love and keeping it fresh and yummy for you. You may order this cake from Blooms Flowercake in Pakenham (or surrounding area) Melbourne, Victoria. The Pandan Cake Recipe Ingredients *130g Cake Flour *80g Plain Flour *6g (1 1/2 tsp) Baking Powder *3g (1/2 tsp) Baking Soda *3g Salt: 3gms *6g (1 tsp) @my.blue.tea Organic Pandan Powder 210g Fine Granulated Sugar 100g-105g Large Eggs: 2 (room temperature) *70g Unsalted Butter Room temperature *60ml Vegetable Oil *85g Yoghurt or Sour Cream *5 ml (1 tsp) @my.blue.tea Pure Pandan Extract *3g (1/2 tsp) Organic Pandan powder *200ml Whole Milk Method :- (1) Preheat oven to 305°F (150°C). (2)Grease and line three 5-inch cake pans with baking spray and grease 3 cake heating core and set them aside. · (3) Place cake flour, plain flour, pandan powder, baking powder, baking soda, sugar and salt into the bowl of your stand mixer fitted with the paddle attachment and mix on low to combine. · (4) Add the room temperature butter and mix on low until the mixture resembles breadcrumbs (Reverse creaming method).· (5) In a separate bowl, add in the eggs, vegetable oil, yoghurt, pandan extract, whole milk and pandan powder mix until combined and heat in the microwave for 1min until it just warms and set aside. (6) Add two-thirds of the wet mixture into the dry ingredients and mix on low medium speed until just combined. Add the remaining wet ingredients and mix well until combined and the batter is smooth. Do not overmix the batter and do not forget to scrape down the bowl.· (7) Divide the batter between the 3 grease and line pans. Weigh them for more accuracy. (360-370gms per pan). (8) Place the nail cake heating core in the centre of each cake pan. A nail cake heating core is used to help cook the middle part of the cakes at the same time as the outer edge. This can help you to get even baked cake and more puff on the cake.· (9) Bake for 30 -40 minutes or until a toothpick or wooden skewer inserted into the middle of the cake comes out clean with a few moist crumbs. (refers to the things to keep in mind)· (10) Remove from the oven and allow the cakes to cool completely in the pans set on a wire rack. (11) Once the cakes are cool, invert them into the wire rack. Cover in cling wrap and refrigerate till you’re ready to decorate2) Various buttercream flower cakes by Fellia. You may choose any design from daisies, roses or discuss with Fellia. Why not order your Christmas Pandan Cake from Bloom Flowercakes today! About Fellia - Bloom Flowercakes Kopisanangan ! (Hii there) I'm Fellia Lucas, the owner, maker, and cake decorator behind Bloom’s Flower Cake. I am a self-taught baking enthusiast who, growing up, enjoyed baking and cooking a lot. In the beginning, it was just a hobby, but then it grew and became addictive, and now sharing the passion I have for baking has proudly become my daily task. All of this began as a dream when I saw this realistic buttercream Flower cake on the YouTube channel (ggcakcraft) back in 2017. This suddenly sparkles and booms; it's blooming after I take this offline class. You may follow Fellia, Bloom Flowercakes via her Instagram and FB Page - Bloom's Flowercake. Since then, I've been practising a lot, taking a few online classes, and flying back to Malaysia to take a personal intensive advanced course. I spent countless hours of trial and error before I was satisfied with my creation. My task doesn't end here; I'm also a full-time mom. The pressure of feeling stuck at home with my daughter is challenging. I adore being a mom. I love my still-little baby, but the endless amount of housework and the list goes on is a challenge. This role of creating beautiful, realistic buttercream Flower cake is giving me the chance to do something that I genuinely enjoy. It also gives me the opportunity to ‘lead by example’ and to show my children what it is like to work on something that you absolutely love and that has meaning that you can be proud of. Having an incredibly supportive family is another blessing for me. Thank you to my husband; he is my solid rock of never-ending support. I am always grateful that I can transform my interest into a career. It truly is a blessing to have a job that is so satisfying. This world is unpredictable; someday everything makes perfect sense, and someday it just doesn't. Anyway, if you are struggling with life choices as you're reading this now, do not be afraid to open to any potential possibility, because it's often the last key in the bunch that opens the lock! I hope telling you My Story of How It Blooms here will inspire you to do anything you wish, even in the smallest way. Laugh at the confusion, smile through the tears, and keep reminding yourself that everything happens for a reason, and finally, sometimes it is ok not to be okay!· Tips by Fellia Lucas - Things to keep in mind · Use a kitchen scale. · Use room temperature ingredients. · Make sure your baking powder and baking soda are fresh. · Sift dry ingredients. · Do not overmix. Mix only until all ingredients are incorporated. Overmixing will result in dense cakes. · Do not overbake. Overbaking will result in losing moisture from your cake and cracks on the surface. Keep a close watch on your baking times and closely check your cake for indications of doneness. Because oven temperatures can vary, it is best to start checking your cake a few minutes before the earlier bake time listed in my recipe, following up every couple of minutes. · Often Opening and closing the oven door before · Overmixing your batter, ingredients not being at room temperature and/or over-greasing your cake pans can result in greasy cakes. · Overheating milk can also result in a greasy cake. · For best results by baking, it straight after mixing the wet and dry ingredients. The rising agent gets activated as soon as you mix the wet and dry ingredients. · To avoid large air pockets, use a paddle attachment and tap your cake pans on the counter to dissipate air bubbles.· Enjoy the Pandan cake with a warm cup of organic Blue Tea - now on Lunar New Year specials - comes in 300 grams bag. Plenty of health benefits packed with antioxidants and also Butterfly Pea is known to being a "brain food". "Wishing you a beautiful day filled with all the love and happiness you deserve." with this Black Pink Roll Cake with Dragonfruit Coconut Cream Fresh

Go straight to the perfect prawn recipe for Chinese New Year The celebration of Lunar New Year seamlessly intertwines with the vibrant hues of red, and this year, we welcome the auspicious occasion with the ideal red/pink Roselle symbolising prosperity. My Blue Tea's Roselle powder can be used for making jams or drinks like a healthier version of Ribena packed with Vitamin C. Making a delicious Roselle drink Experience the delightful flavor of our Roselle powder effortlessly by incorporating just 1 tsp into 500ml of water, along with limes, honey (or your preferred sweetener), and optionally soda water. The combination of Roselle's tartness and lime's sourness beautifully contrasts with the sweetness of honey, resulting in a truly satisfying taste. This Roselle sweet sour sauce is perfect with prawns for the Lunar New Year because prawns is symbol of "happiness" like in Cantonese "har har siew". Sweet Sour Prawns in Roselle Hibiscus Sweet Sour Sauce Recipe Roselle Hibiscus Sweet Sour Sauce Ingredients *3 tspn @my.blue.tea Roselle Powder *120g Sugar *20g Lemon juice *15g Chilli Sauce *5g Salt *480g Water Method Mix all ingredients and bring to boil. P.S. You can also use the sweet sour sauce on salad as dipping sauce or over your cakes. Prawns in Roselle Sweet and Sour Dipping Sauce Ingredients *500g Large prawns, deveined and cleaned *1/2 tsp Salt *1/2 portion Roselle Hibiscus Sweet and Sour Sauce above Mixed Vegetables *50g Green capsicum, sliced *30g Onion, sliced *50g Pineapple, cubed *50g Cucumber, cubed *1tbsp Cornstart water (1 tbsp water mixed with 1 tspn cornstarch). Method (1) Mix prawns with salt and deep fry in hot oil till cook. Dish and drain. (2) Leave 2 tbsp oil in the wok, stir-fry mix vegetables till fragrant. Add in 1/2 portion of Roselle Hibiscus Sweet & Sour sauce and bring to boil. (3) Thicken with cornstarch water add in fried prawns and stir well. Dish up and serve. Here are some other Roselle inspiration for your from our website published recipes. From left courtesy from Fellia of Blooms Flowercake in Melbourne, Roselle Buttercream icing. A red drink to usher in the Lunar New Year with Roselle Cranberry + Soda mocktail and lastly, Kueh Sago Roselle (Asian Steam Roselle Sago cake). Have fun exploring Roselle.

There's a Kuih or Cake for every Zodiac Sign. What's yours? Check it out! Why do we eat Nian Gao every Lunar New Year? P.S. our Nian Gao is special, it is made with Pandan. Try this very fragrant Pandan Nian Gao recipe. If you're born in the Year of the Ox i.e. those born in the year 1925, 1937, 1949, 1961, 1973, 1985, 1997, 2009, and 2021, then your Kuih or Cake is Nian Gao. In Chinese, the name of this glutinous rice cake "年年高" (niánnián gāo /nyen-nyen gaoww) sounds like "getting higher year on year". It is a lucky saying to invite positive connotations e.g. children's height increasing as they grow big and strong, a rise in business success, better grades in one's studies, promotions at work, your business becoming more prosperous etc. So eat some Nian Gao. Pandan Nian Gao Recipe by Lynn A clever twist to the traditional Nian Gao by adding Pandan, making it so fragrant. Ingredients 600 g        Glutinous rice flour 600 ml     Water 400 g  Soft brown sugar 50 g        White sugar 1 Tbsp Cooking oil ½ tsp       Salt 4 tsp @my.blue.tea Pandan Powder Method 1.     Place sugar, salt, Pandan Powder and water in a pot and bring to a gentle simmer or until sugar is dissolved. Remove from the heat and let it cool down completely. 2.     Gradually pour the sugar mixture and oil into the flour and stir until smooth. If lumps persists, simply use a whisk to work through the lumps then pour into the prepared round steaming tin/pan that’s lightly oil on sides and bottom of the tin/pan for easier release later. Traditional Nian Gao with brown sugar, Pandan Nian Gao and Pandan Angkoo which is also cooked during Chinese festivals including Lunar New Year. Pandan Nian Gao - Steaming method 1.     Simply use a wok by putting the tin/pan on the tri stand, fill wok with enough boiling hot water, cover with a wok lid and steam on high heat for 30 minutes and then lower the heat and steam for further 2 – 3 hours . You may need to refill the water in the wok throughout the cooking process. Don't let it dry out! 2.     The nian gao will appear very soft at the end of cooking time and that’s normal. You need to let the nian gao cool down completely on the bench then wrap it up with gladwrap and refrigerate; it will be ready in 2 days. At day 3, the nian gao will be much more firm and can be sliced. 3. After day 3, wrap it up and keep them in either the refrigerator or in the freezer if you wish to keep it for longer for consumption later. Enjoy Pandan Nian Gao with a warm cup of Pandan Tea and if you are gin lover, Pandan Gin, which we are not looking for distilleries and brewers who are interested to work with us. Do fill up the Wholesale/Trade enquiry from or simply contact us. About Lynn - Me Myself and Lynn : "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." by: Lynn Sebastian

What is everyone drinking this Hot Summer? Drinking hot tea when it’s blazing outside is a hard sell, so what are the cooler alternatives? Hydration is important when it’s hot but if you’re after something more fun than water, tea is the answer. And we have some of the best ideas below! Cold Comfort Tea - DIY Iced Tea You can also make your own iced tea. Two popular methods are hot brew, where you steep the tea as usual and then cool it either in the fridge or by diluting it with ice, and cold brew, where you add leaves to cold water and let it steep in the fridge. Flavour changes with temperature so most iced tea is made with a higher tea to water ratio for more oomph (try 2g per 100ml); cold brew tea is best steeped for at least two hours – usually overnight – to maximise flavour. Forget bubbly, go bubble tea Invented in Taiwan in the 1980s, bubble tea has shaken up (‘scuse the pun) the high streets of metropolitan Australia over the past decade. Walk down any suburban shopping strip and you’ll likely encounter a handful of different brands. For those uninitiated, classic bubble tea is a cold comfort tea, with or without milk, with flavouring, ice and topping. The ‘bubble’ in ‘bubble tea’ comes from the mixing of these elements – the server will usually shake it for you before handing it over, forming bubbles. Toppings are optional and include tapioca pearls, different sorts of jelly, custard, sago or aloe pieces. You can generally choose your sugar and ice level. A lot of places use syrups or powders for the ‘tea’ component, so if you want more tea for your buck, it’s worth looking for freshly cold brewed options. You can also explore alternative milk tea creations from our latte powders range. Or you can try Butterfly Pea Bubble Tea or Jurassic Boba Milk tea with Butterfly Pea flowers. Get this awesome Jurassic boba recipe on our YouTube or Instagram. Cold Comfort with PANDAN TEA Or for those new to PANDAN and would love to try it as a "tea" instead of desserts here are the Top 10 Benefits of PANDAN Leaf tea as your cold comfort tea or some may like it hot - new fragrant Pandan leaf tea is now available so SHOP here @ https://www.mybluetea.com.au/product.../pandan-green-tea-50g (1) Lowering high blood pressure; (2) Help with rheumatism; (3) Overcoming the sore & body aches; (4) Assists in restoring weak nerve; (5) Increase your appetite so that your body is not lack of energy; (6) Stress reliever and anti depression; (7) Assist in overcoming impotence; (8) Has anti-bacterial properties and also anti-fungal for the skin; (9) Overcoming constipation; (10) Helps with Stomach cramps . Here are 3 easy & healthy Pandan tea combos to help quench your thirst and to stay hydrated. From left :- (1) Pandan Orange Mojito (2) Pandan Tea with lemongrass and ginger + sweetener of your choice (optional) (3) Pandan + Lemon + Soda water + a pinch of salt NEW & Trending in Taiwan & China Or marry Bubble Tea with Pudding Eaze - Toppings include “pudding” with our instant Pudding Eaze, a coconut inspired dessert base. 2 Pudding Eaze + Bubble Tea recipes coming up so stay tuned. (1) Blue Butterfly Pudding with blueberries + rambutans in Butterfly Pea milk tea and (2) Milo Pudding + Black Boba with Cocoa powder Bubble tea or on top of Coconut Pudding Cold Comfort with Coconut Shake Or take a step further with an "Ice blended Coconut Shake with or without toppings" and there are a few recipes on our various social media handles below which can help you to start practicing and enjoy in the comfort of your own home using our DIY Coconut Shake Homekit. SUSBCRIBE & follow us on : WEB: https://www.mybluetea.com.au/TV IG: https://www.instagram.com/my.blue.tea/ FB: https://facebook.com/myblueteaAU/ YOUTUBE: TIK TOK: https://www.tiktok.com/@alexx_blue_tea What’s your favourite tea to drink in summer? Reference :- AustTeaCulture

Enter the Dragon 2024 - Eat your Zodiac Kuih first Is Dragon the luckiest Chinese zodiac? There are typically marked spikes in the birth rates of countries that use the Chinese zodiac or places with substantial Overseas Chinese populations during the year of the Dragon because such "Dragon babies" are considered to be lucky and have desirable characteristics that supposedly lead to better life outcomes. Chatswood - Year of the Dragon Festival Come over and grab your favourite ingredients ie PANDAN, Dragon fruit powder auspicious in the Dragon year and Sambal Tumis for savoury cookies. All you need to make and create all these delicious food and drinks. See you there in Chatswood CBD on Saturday, 10.00am to 8.00pm, 3rd February 2024. The most difficult Kuih in this case a cake, to make a "Thousand Layered Cake" known as "Kek Lapis Sarawak" and it's been bestowed to the mighty Dragons for the theme Kuih for every zodiac this Lunar New Year 2024. Enter the Dragon! There were 1,500 drone dragons that danced in the Shenzhen sky - Around 1,500 drones lit up the night sky over the Chinese city of Shenzhen on 22 June 2023, with imagery of a flying dragon to mark the start of the country’s Dragon Boat Festival. The personality traits of people born in the year of the dragon are: charismatic, intelligent, confident, powerful and they are naturally lucky and gifted. In everything that they do, they tend to do it to the best of their ability with high standards. References: "Dragon zodiac". Let's continue with our Kuih for every Zodiac this Lunar New Year Enter the Dragon with this delectable Thousand Layered Cake also known as "Sarawak Kek Lapis. The Sarawak layer cake has its origin in the form of layer cake with various spices found in Indonesia called lapis legit or kek lapis Betawi (Betawi refers to Batavia, the old name of Jakarta). This spiced Betawi cake is thought to have been derived from a form of European spit cake, which was made by the wives of Dutch administrators in Batavia during the colonial period and served during evening tea. It is believed that this type of spiced layer cake was introduced to Sarawak in the 1970s and 1980s by Betawis from Jakarta. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the layer cake being introduced and named as Sarawak layer cake. In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s, later modern designs to the traditional layer cake, along with new flavours were introduced. Kuih Kapit or Love Letters and Sweet Rita Nyonya Kueh has "blue butterfly it" - Kueh Kapit is for those born in the Year of the Dog. Out of all the Lunar New Year goodies, the love letter is one of the most poetic. Back in the day, these romantic pastries were often used by lovers to relay messages of affection and the consumption of the pastry would mean that the message is taken to heart. Also known as kuih kapit, they are rumoured to have served as a means of communication for lovers in the past. Eating the heartfelt message was also seen as a sign that the lover's words were taken to heart. The message's edible quality ensured the absence of proof. As the story goes, these letters were rolled into the wafers as a way for secret lovers to communicate in the past. Consuming the wafers also represents the idea that the lover’s words were taken to heart. Kuih Rose or Kueh Loyang or simply "Honeycomb Cookies" for those born in the year of Monkey. Now that we know how the names and what it means, let’s look at the other names that kuih rose is known as in Singapore, Malaysia, Indonesia and Brunei. In Hong Kong, they called it 糖环 or literally translated as sugar rings. kuih loyang – because it uses a mould which is called loyang in Malay and Indonesian. kembang goyang in Indonesia, because we shake the mould (goyang) to release the cookie, which resembles a flower (kembang). Fyi, bunga is another name for flower. kuih goyang – reason above flower cookies beehive cookies – as the pattern resembles the pattern on a beehive A basket of Kuih Rose by @minmay kitchen and "Beautiful colour and flavour mix from @my.blue.tea They are blue pea, rosella, dragonfruit and Pandan. I just used a bit of the food colouring to achieve my desired colour palette. It's like making art with food" Calling all Kuih lovers and bakers There is Kuih for all seasons and occasions and there is Kuih kuih for every zodiac only the last 2 zodiacs posed a bit of a challenge........ ie "Ribbon Cookie" for the Goats and "Teng Teng Kacang" for the Roosters. How about your call ie which of our products would you like to use to create these two Kueh Kuih or Cookies? Send us the recipe and photos and we will send you a hundred (AUD$100.00) worth of MyBlueTea products for each recipe. Please email your interest to participate to Amy at info@mybluetea.com.au - maximum 3 passionate cooks and recipe developers. And, don't forget some of the savoury food that we have shared ie all auspicious food to eat during the Lunar New Year. From left all must-have auspicious food by @ipohgirl is this beautiful Blue Butterfly Dumplings - read about dumplings in the Long-life previous blog. (2) Prawns is "Har Har Siew" and this new recipe, Roselle Sweet Sour Prawns will be published soon. (3) Long-life noodles are a must during Lunar New Year and here's our version of Singapore Sing Chow Mai with Sambal Tumis by @grazialim and (4) "Har Har Siew" - Spicy Buttered Prawns with Meat Curry base powder by Imelia @mel.s_food

What's your favourite Kueh/Cake and let's see if we have the recipe for you? What an amazing "Kuih Chart" and we might have quite a few Kuih-muih ie Asian steamed cake recipes that you will need to use our natural plant-based colours and flavours to create and let's start with Nian Gao and we have Pandan'd it - Eat Kuih first Kuih for every Zodiac this Lunar New Year 2024 we kick off with - those born in the Year of the Ox - Nian Gao is your Kueh. In Chinese, the name of the glutinous rice cake sounds like "getting higher year by year" - “年年高 (niánnián gāo /nyen-nyen gaoww/)- lucky saying to invite positive connotations e.g. children's height increasing as they grow big and strong, a rise in business success, better grades in one´s studies, promotions at work, the more prosperous your business will be etc." . The main ingredients of niangao are sticky rice, sugar, chestnuts, Chinese dates, and lotus leaves. Pandan is optional and recommended as the flavour and fragrance are out of this world. . Kuih for every Zodiac in the Lunar New Year Purple Sweet Potato Angku by Catherine Ang and perfect colour for those born in the year of Snake. "The use of Ang Koo is usually associated with the worship of Chinese deities, particularly the Jade Emperor. Ang Koo also features prominently in the Baby's Full Moon Celebration (Muah Goay), an offering made by parents after their newborn child has passed a full month of age. The Baby's Full Moon is a thanksgiving celebration to the gods for giving them the child. It is also a proclamation to friends, relatives, as well as to the deities and long-departed ancestors, that a new member has been added to the household. Very lucky the Horse zodiac - they get to savour Kueh Bangkit and we've got them made by Catherine Ang who gave us Pandan Bangkit and Dragonfruit Bangkit. Like most Nonya dishes, the Kueh Bangkit is one fastidious cookie to crumble. Meaning "to rise," the name was derived from how the cookies would rise during the baking process. Perfect for the Lunar New Year. Kuih Bangkit with Pandan, Dragonfruit and Coconut flavours by the amazing Catherine Ang. Yes, we will be at the Chatswood Year of the Dragon Festival on Saturday, 3 February 2024. Watch our for My Blue Tea and our Coconut Shake flags at the event. Come over and grab your favourite ingredients ie PANDAN, Dragon fruit powder auspicious in the Dragon year and Sambal Tumis for savoury cookies. All you need to make and create all these delicious food and drinks. See you there............. Kueh Baulu for those born in the year of the Rat. Kuih Bahulu is usually referred to as the Nyonya version of Madeleines. It is either shaped as a scallop, a cermai fruit, or a fish which represents abundance. In the past, these miniature traditional cakes were hard to cook over hot charcoal, so since then, it has been regarded as a precious snack for CNY. So, let's make Fish shape Kueh Baulu as Fish (pronounced as 'yu' in Chinese) signifies abundance, and is a sign of prosperity. For the Rabbit zodiac, we give you "Peanuts" an auspicious ingredient to create this Kuih for those born with this zodiac sign. Peanuts, also named "longevity nuts", symbolize vitality, longevity, riches, and honour. As a Chinese New Year snack, peanuts are always served unshelled. There are many ways to cook peanuts, such as boiling them with water or salt water and stir-frying them. We have for the outgoing Rabbit year friends Sambal Peanut cookies using our Sambal Tumis and Nasi Lemak premix. Pineapples are called “ong lai” in Hokkien and Cantonese, which translates to “fortune come,” hence their popularity during the Lunar celebrations. It is considered lucky to have them during Chinese New Year, and giving pineapple tarts as gifts symbolises good fortune and luck. We have Chef Catherine Teo with Purple Sweet Potato-based Pineapple tarts. They not only look pretty they're yummy too. Purple and silver are good colours for the Lunar New Year as it's called "Ngan Chee" - money or prosperity. The 12 Zodiac signs in the Lunar Calendar Chinese New Year 2024 is a Year of the Dragon, more specifically, Wood Dragon, starting from February 10th, 2024, and lasting until January 28th, 2025. Huat Kueh is for the Tigers - maybe to tame the Tiger zodiac people with something sweet. 𝗛𝘂𝗮𝘁 𝗸𝘂𝗲𝗵 is a traditional Southern Chinese steamed glutinous rice flour cake used for prayer offerings and also as a gift to family & friends and for the Chinese New Year. “Huat” means “to grow” in Hokkien/Fujianese dialect, but it also sounds like “to prosper”, hence the auspiciousness attached to 𝗵𝘂𝗮𝘁 𝗸𝘂𝗲𝗵. We have Pandan'd or rather Chef Merv in Singapore has PANDAN'd the Huat Kueh and when you make this cake, you must be cheerful and happy. If you are in doubt, frustrated or angry with someone, the Huat Kueh will not "Huat". Don't forget to check out our previous blogs on savoury auspicious food to eat during the 15 days of the Lunar New Year.

How to make the yummiest Margarita this Christmas with Coconut ? 2 sleeps to Christmas and here's a brand new Christmas cocktail recipe for you to chill in this very hot summer and for those who have bought our Coconut Shake. Coconut Shake powder (now comes in 100 grams pack) and also our regular 1 kg for food service i.e. cafes and restaurants. And for our overseas friends, do not fear as we have a section for DIY Coconut Shake bundle with accessories such as our portable blender, thermos and toppings which we can ship worldwide. Christmas cocktails come in a great variety of styles. From fruity martinis to comforting drinks with seasonal accents, there is a fantastic cocktail that's sure to put anyone in the festive spirit and impress all of your holiday guests, but this is a first "frozen" Coconut shake cocktail ever! Frozen Coconut Shake Margarita Serves 3 Ingredients: *60 ml Reposado Tequila *60 ml Licor 43 or Vanilla Liqueur *60-80grams @my.blue.tea Coconut Shake Powder *15 ml Lime Juice *225 grams ice cubes *Toasted coated to coat the rim of glass *Mint & Rosemary to garnish Method: 1) Combine ingredients in MBT Portable Blender. 2) Whizz away for about 1 min. 3) Pour into a coupe or margarita glass. 4) Garnish with toasted shredded coconut & dehydrated lime wheel and mint leaves. Stay tuned for another beautiful festive drink - frozen Blue Butterfly Rum + Coconut Shake! Look at the colour. It's gorgeous! Did you know we now have Butterfly Pea tea in our largest bag at 300 grams? According to various studies, Butterfly Pea tea is packed with anthocyanins and is good for your immune system. Anthocyanins i.e. antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. It's also a lot more fun with a rainbow of colours in your tea, cooking and baking! Health can have a touch of fun too. It is good to have a balance and moderation in everything.

Have a Pandanamas Christmas. Here's a Versatile Pandan Christmas Cake and Pandan Gin Recipe. Learn this trick, replace your Vanilla with Pandan - a better healthy fragrance tending everywhere! Wherever you find Vanilla being used, guess what? You can replace that with PANDAN. Pandan is so flexible. You can use it in your baking, cooking savoury food and in cocktails! More and more cooks are now adding Pandan to savoury food, such as Pandan Chicken curry or Braised Pandan drumsticks. Our friends have tried Pandan in cocktails such as Pandan Gin and Pandan Beer and as shared previously on our social channels, they turn out brilliant! Now for the Pandan Christmas Cake - Pandanamas This recipe is from our Kiwi brand ambassador, Lynn. Pandanamas has all the ingredients like nuts and fruits which are perfect for Christmas. PANDANAMAS RECIPE Serves 6-8 persons Ingredients :- *250g Butter *2             Eggs *3/4 cup  Almond milk *1 tspn     Ground cinnamon *1 tspn    Ground nutmeg *1 tspn      Vanilla essence *3/4 C      @my.blue.tea Toasted Coconut Chips (optiona Toasted desiccated coconut) *3/4 C      Sultanas *2 C          Candied citrus peels (shop bought or homemade) *3/4 C      Dried cranberries *3/4 C      Glazed cherries *1/2 C      Slivered almonds *1/3 C      Honey *1 C          Castor sugar *2 1/2 cup Self raising flour *2 Tbsp    @my.blue.tea Pandan powder *handful Mint leaves You have a choice to enjoy Pandanamas cake with our new Pandan Tea or with our Pandan Gin recipe below. Method :- 1. Pre - heat oven to 170°C fan bake. 2. Melt butter in a large mixing bowl either on the stove on low heat or simply place inside the preheating oven (which ever way suits best). 3. Toast dessicated coconut and sift flour whilst butter is melting. 4. Once butter melted, stir in the castor sugar and the honey to dissolve then add in the vanilla essence, sultanas, candied fruit peels, dried cranberries, glazed cherries, toasted coconut, slivered almonds, pandan powder, ground nutmeg and cinnamon then let the mixture sit and soaked up some flavour and moisture for about 30 minutes. 5. You can prepare your 26cm spring form cake tin in 2 different ways: 1) simply cut baking paper/parchment paper to fit the shape and size of your cake tin or 2) grease base and sides with margarine then coat with a thin layer of flour base and sides also - remove all excess flour. 6. Now add almond milk onto the mixture and mix well then beat eggs in one at a time and lastly mix the flour in - half first until mix through then the other half and mix thoroughly. 7. Then turn cake batter into cake tin prepared earlier, don't bang filled cake tin on bench or sides to even out batter in the tin but instead use a spatula to spread (banging filled cake tin on bench or sides will remove the aeration necessary for the cake to raise in the oven). 8. Bake for approx. 45 minutes to an hour then reduced heat to 150°C for another 15 to 20 minutes depending on your oven. Use a skewer to check if need be for readiness. 9. Don't release the catch on your cake tin until cake has cooled and will hold its shape. PANDAN GIN RECIPE For this festive season you might like to try this new recipe PANDAN GIN cocktail. Watch video for the full recipe. We recommend to use Pandan Liquid extract for a quick cocktail or you will need to make simple syrup using Pandan Powder + sugar + water. And if you know of any Distillery or Brewery who would like to add a new flavour to their GIN range Or Pandan Beer - please help fill up this Trade Enquiry form. Or if your are a private home brewer talk to us --> info@mybluetea.com.au About Lynn - Me Myself and Lynn : "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." by: Lynn Sebastian You might like to follow Lynn via her Instagram ie the nutty food chemist below are some nutty creations by Lynn. From left you will find and so many more recipes to be published over time. . Roll over Shrek Cinnamon rolls using Dragonfruit Powder Rendang Lavosh Crackers which is really yummy with dipping sauce or as is.

White Christmas with this delicious Pandan Coconut Cake and sprinkle with Hawaiian Toasted Coconut Chips definitely for Coconut Lovers Can you believe it's less than 100 days to Christmas and we've got this recipe for you giving you plenty of time to try it before Christmas. We also have Karen @penanggirlinmelbourne who made this Pandan Gingerman shared with us 3 weeks ago. Stay tuned for the recipe. Pandan Coconut Cake Ingredients:- *6 eggs yolks (about 60gm each) *70g corn oil *100g plain sifted flour *Pinch of salt *2 tsp @my.blue.tea Pandan liquid extract *1 tsp @my.blue.tea Pandan Powder *2 packs x 25g Coconut Milk (MBT DCM Coconut Milk Powder (50g+30g water) *1pkt @MBT DCM Coconut Milk Powder 25g (Optional) *6 eggs whites *100g sugar Frosting:- *1 cup whipping cream + 1pkt/25g @my.blue.tea DCM Coconut Milk Powder *30gm Icing sugar *Whipped frosting till firm peaks) Topping:- (optional but recommended) *1 big tbsp Coconut Chips (sprinkle on top and in between the layers of cake) Decoration:- *Fresh shredded Coconut + pinch of salt and steam for 5 minutes. *Cool at room temperature. *Line the base of a 7″ round pan. *Do not grease the sides of the pan. *Optional Toppings & Ingredients suggestions below Method:- Prepare Coconut Milk – MBT - DCM Coconut Milk Powder 50g with 30g water, shake and leave on countertop for up to 2 hours or in the fridge overnight before use. Mix Oil with flour & 1 pkt MBT- DCM Coconut Milk Powder 25g (Optional) and stir with a whisk until smooth. Add in the Coconut milk (Item 1) and Pandan powder & Pandan Liquid extract and stir to combine. At this stage, the batter will become thick and lumpy. Add in egg yolks and whisk with a hand whisk until the batter is smooth and runny again. Set aside. Beat the egg whites until foamy then gradually add sugar, beat until firm peaks form. Add 1/3 of the meringue into the yolk batter and use the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, and whisk again. Then use a spatula to scoop the batter from the bottom and fold on to the batter to make sure all are combined and no more yolk batter can be seen. Be gentle and do not over-mix. Pour into prepared pan and bake in the water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top. Remove from oven and leave it for a couple of minutes before unmoulding Frost & decorate with fresh shredded coconut (I steamed the fresh coconut with salt for 5 minutes used at room temperature. Have you check out our DIY Coconut Shake Homekit? We have 4 bundles and a whole lot of specials if you get anyone of the bundle :- (1) Just Coconuts basic Homekit (2) Pandan Ice Kacang Homekit (3) Blue Beauty (4) Nutz over Coconut Nuts Amazing creations ie Coconut Shake Boba (without toppings), Smoothies, Juice, Frappe, cakes, doughnuts.......... etc. Show us your creations. For this Pandan Coconut Cake you can combine it with other ingredients such as Cooked Red bean with the Palm Sugar or if you like you can swap shredded coconut. If you dare you can add some of our Cooked Black Boba on top of this yummy Pandan Coconut Cake. Be creative and get some of our toppings for your Coconut Shakes, ice cream, gelatos, bubble tea and baking. Tips: Hawaiian Toasted Coconut Chips are also yummy on Rendang (used as "kerisik")

Have a last minute Christmas gathering and would like to whip out an amazing dessert for your friends and family? Look NO further we've got your covered with this easy peasy yummy pudding base - a coconut inspired dessert ie Pudding Eaze. Pandan Christmas Pudding Recipe (makes about 12 pcs) Ingredients for Cooking Pudding *100g @my.blue.tea Pudding Eaze *150 ml Hot water (-90 C) *1 tbsp @my.blue.tea Pandan Powder *10-12 Pastry tart shells (store bought) Serving Instructions 1. Add Coconut Pudding Base to hot water and stir evenly. 2. Add Pandan Powder and whisk a bit more until it mixes well. 3. Pour the pudding mix into the pastry tart shells while still hot/warm. 4. Let it cool, then chill in the refrigerator and viola serve. Tips (1) Adjust water to your requirement as some may like it softer ie the instructions call for 345 ml hot water but Candy only use about 150ml to have a firmer pudding or tart. (2) Candy said it took about 2 hours in the fridge for it to set. Whereas the Pumpkin Pudding by Vyen took about 15 mins to set quickly - about 345ml water was used. (3) You may use Pandan Liquid extract for this recipe. Vegan Series by Candy Here are some vegan creations by Candy. From left: Roselle bites, Pandan Smoothie, Dragonfruit Chocolate bowl, Rainbow Donuts with Pandan, Dragonfruit + Blue Butterfly and Pandan Chocolate bites and we think these are all perfect as Christmas bites. Good to know Pandan cake with tofu frosting - did you know you can use Tofu to make your cake frosting? Try these natural flavours for a more exciting frosting. About Candy Here's Candy delighting in her exquisite Blue Noodles! Our affection for her knows no bounds. Known for her candid nature and love for food, Candy graciously joined us at the Cake Bake & Sweets Show in Sydney in May 2022. She even shared her Tofu Cake recipe with us. For more culinary adventures, check out Candy's Instagram: @nourishandflourishsyd, and TikTok.